Sweet Taro Soup w/ Sago

Ingredients：　(about 4-5 bowls)
peeled large taro, about 300g
1 can of coconut milk (400g)
1-1.5 cups of water
1/4 cup of sugar
1/3 cup of sago

Procedure：　
1. Boil a small pot of water and add sago. When it's boiling again, cover with lid and turn off the heat. Wait for 20 minutes. Remove the lid, stir, and then turn on the heat (high) till it's boiling again. Cover with lid and turn off heat; wait for another 10 minutes. The sago should be cooked now, though there might be a tiny white dot in the middle of each sago. Drain the sago and soak into cold water immediately. Drain when it cools down.
2. Chop taro into small chunks, cook with coconut milk and water till taro chunks are tender. (You don't need to mash taro on purpose because it tastes better to have some chunks in mouth, but definitely need to make sure all chunks are well-cooked and tender.) Add sugar and cook until it dissolved. Set aside to let cool. Chill in fridge.
3. To serve, scoop desired amount of sago and taro soup and mix in a serving bowl. Enjoy!

Wendy's Note：　
1. This is the best way to cook sago or tapioca pearls. If you boil it directly till it's well cooked, then the texture will be too soft and kind of sticky. To keep the chewy touch, it's suggested to turn off the heat and cover for few minutes, then the contained heat will continue to cook the sago in a more gentle way. Soaking and rinse in cold water can help to remove starch on the surface of sago to keep it clean and smooth.
2. Cooked sago has to be served the sooner the better, and never keep it soaking in water or soup for a long time because it would keep growing by sucking in water and then turn to be mushy.
3. Taro tastes great with coconut milk or dairy milk. If desired, may substitute coconut milk with evaporated milk, or substitute coconut milk and water with regular milk. Photo B is the picture of taro.

Foot Note：　
1 cup = 240 c.c. = 240 ml
1 TB = 1 tablespoon = 15 c.c. = 15 ml
1 T = 1 teaspoon = 5 c.c. = 5 ml

Photo A：　

Photo B：　

Difficulty Rating：
Set-up Date：　5/1/2005
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